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Grandma’s One-Pot Sausage and Peppers

I’m so excited to share this easy one-pot recipe with you all today. As Josh said to me last night after scarfing down his portion – this recipe is in my blood. I have to agree – there is something magical about how easily these ingredients come together, but don’t worry, you don’t need to have any Italian in you to create this delicious dish.

(Serving Size – 4-6 people, or two hungry people with plenty of leftovers to bring to work for lunch)

Here’s what you will need:

4-5 Cloves Garlic, roughly chopped

1-2 Red Peppers, sliced

1 Green Pepper, sliced

1 Sweet Italian Pepper, sliced

8 mushrooms, chopped

1 large yellow onion, chopped

Italian Sausage – I like to use a mix of sweet and hot sausage, but feel free to use only one or the other (will need about 6-8 medium links)

1 14oz jar cheap marinara sauce – I promise, it doesn’t have to be good quality!

Dry white wine for deglazing (and drinking while cooking)

Portugese or sub rolls

EVOO

Salt & Black Pepper

Crushed Red Pepper

Directions:

Preheat oven to 300˚F. Place dutch oven or other heat safe cooking pot with lid (will be placed in over after) on stove over medium high heat. Drizzle about 1-2 tbsp of EVOO in the bottom, or spray with cooking spray. Evenly place sausage in the bottom of the pan, and cook for 10-15 minutes, turning occasionally, until browned on all sides.

While the sausage is cooking, chop and slice your vegetables. I do a rough chop on my garlic and onions, leaving some larger onion pieces since they will cook down. I usually slice my peppers and onions vertically, and then chop the slices in half. The size of the veggies is entirely up to you.

Remove the sausages from the pan and put aside on a cutting board. Pour off a little of the fat from the sausage (but not all), and using about 1/3 cup of white wine, deglaze the pan. Once the alcohol has burned off, turn the heat to medium and add the onions and the garlic to the pot. Add a pinch of salt, and stir thoroughly. Let the onions and garlic begin to cook and turn translucent. Do not let them brown!

Once the onions and garlic have softened a bit (about 5 minutes) add the rest of the veggies, another Tbsp EVOO, the jar of sauce, salt and black pepper, and a tsp of red pepper flakes. Mix all ingredients together, turn the heat to medium low, and cover the pot with lid. Let the vegetables and sauce simmer covered for about 10 minutes.

While the vegetables are cooking down, chop the sausages up into large bite-size chunks. I usually just chop the sausage into discs about 1/4 inch thick.

Add the sausage into the vegetable and sauce mixture. Stir all ingredients together thoroughly. Cover, and put in 300˚F oven for at least one hour, up to two hours, stirring every half hour or so. For the last 15 minutes of cooking time, place lid slightly off, so that pot is still covered but air can escape. In the meantime, sit back, relax, and enjoy the rest of that wine.

You should end up with amazing saucy, sausagey goodness, a husband who comes home starving telling you he could smell your cooking in the lobby of your building three floors below, and an easy cleanup since everything cooked in one single pot. The best part? All ingredients (not including the wine) came to $15 at my grocery store. Serve on large sandwich rolls, or over pasta if you prefer. Enjoy!

Let me know if it works with tofu! Also, please pass some good tofu recipes my way if you’ve got ’em. I like tofu, but I’ve never had much luck cooking with it. It either comes out too soggy or too chewy!

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P&PB contains random musing, recipes, photos, fashion, projects and other little life happenings of this 20-something newlywed, attorney, dog mommy, and amateur foodie. Recent inhabitant of Queens, NYC (by way of Brooklyn, by way of Vermont...). Come on in and make yourself at home!